I love how versatile this recipe is—it works perfectly with leftover chicken or turkey.
This soup is ideal for a cozy Sunday evening at home, utilizing Thanksgiving leftovers, or even after Christmas. After all, I get tired of the same old turkey sandwiches, and this soup is the perfect solution for that endless stream of Turkey Day leftovers. It’s so delicious that it’ll make you forget about the holiday meal itself!
I paired this soup with some homemade Cheesy Garlic Biscuits, but it also goes wonderfully with leftover baked pie dough rounds or puff pastry! Or simply enjoy it on its own. This chicken pot pie soup recipe is truly the definition of comfort food.
How to Make Pot Pie Soup
What is Pot Pie Soup? Pot pie soup is essentially a lighter, soup version of pot pie. It uses more broth, white wine, and vinegar to create a soupy consistency! If you’re a fan of pot pie, you’ll absolutely love this version! It’s quicker and easier than a traditional pot pie since there’s no pastry or biscuits on top. Sometimes, you just crave a warm, comforting bowl of soup.
If you’re craving an actual pot pie, I’ve got a fantastic Biscuit Pot Pie recipe for you!
Turkey or Chicken in Pot Pie Soup?
This is the perfect dish for leftover Thanksgiving turkey, but you can easily swap it out for cooked and shredded chicken breasts or even a rotisserie chicken from your local supermarket. Whatever meat you choose, make sure to shred it before adding it to the soup.
Can I Customize the Vegetables in Pot Pie Soup?
Absolutely! You can adjust the types and amounts of vegetables to your liking, as long as the total volume or weight stays roughly the same.
Do I Have to Use Fresh Herbs?
While fresh herbs are highly recommended for their depth of flavor, you can substitute dried herbs if necessary. I’ve included dried herb measurements in the recipe to be added with the half-and-half. You can also use 1 tablespoon of Italian seasoning as a substitute for the fresh herbs. This part of the recipe is flexible, so feel free to tweak it based on your preferences.
How Can I Make This Chicken Pot Pie Soup Even Easier and Faster?
To speed things up, you can use frozen vegetables, making this an even quicker meal. Some stores offer pre-cut mirepoix (a mix of onions, celery, and carrots) in the fresh produce section. Frozen peas are a great option for convenience and flavor, but canned peas will work just as well. Combined with shredded leftover turkey (or chicken), this soup will come together in no time, making it perfect for a post-Thanksgiving meal—or a quick weeknight dinner.
Can I Make This Soup Vegetarian?
Yes! You can omit the shredded chicken or turkey and bacon, and use vegetable broth instead of chicken broth. To replace the meat, consider adding more vegetables or substituting with corn, sweet potatoes, or squash.
Can I Make This Soup in the Crock Pot?
While we haven’t tried it in a crockpot, if you do, make sure to add the cooked meat at the end to prevent it from overcooking. Let us know if you try this method in a crockpot!
Can I Make Turkey Pot Pie Soup Ahead of Time?
Definitely! You can make this soup from start to finish up to 48 hours in advance and store it in an airtight container in the fridge.
This soup reheats beautifully. Keep in mind, though, that some of the liquid may be absorbed by the potatoes and turkey as it sits, so when reheating, you might need to add a little extra chicken broth. You may also want to adjust the seasoning to suit your taste.
To reheat, microwave the soup until it’s hot, or heat it gently in a large, heavy-bottomed saucepan on low heat, stirring often to prevent it from scorching.
How to Store Pot Pie Soup
Store in an airtight container in the fridge for up to 3 days. As mentioned earlier, the soup may absorb some moisture over time, so you can add extra chicken broth when reheating to restore its creamy consistency.
Can You Freeze This Soup?
We haven’t tried freezing this soup, but I’d advise against it, particularly because of the half-and-half.
What to Serve with Pot Pie Soup:
For the ultimate comfort meal, serve this soup inside homemade bread bowls! It adds an extra cozy touch that’s perfect for a chilly evening.
How to Make Turkey Pot Pie Soup
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Turkey Pot Pie Soup is a creamy, satisfying, and flavorful dish that comes together in under an hour. This hearty soup is filled with shredded turkey (or chicken), vegetables, spices, and fresh herbs. It’s the perfect way to transform Thanksgiving leftovers or enjoy a quick weeknight meal for the whole family!
Ingredients
- 4 slices thick-cut bacon (1/2 lb), cut into small pieces
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, white stalk, rinsed and thinly sliced
- 1/4 cup all-purpose flour (32 grams)
- 1/2 cup dry white wine (120 ml)
- 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1/2 to 1 teaspoon freshly ground black pepper, to taste
- 2 cups water (474 ml)
- 2 cups low-sodium chicken broth (480 ml)
- 1 cup half-and-half (237 ml)
- 3 carrots, peeled and cut into half moons
- 3 cups leftover turkey or chicken, shredded
- 1 cup frozen peas
- 1 teaspoon red wine vinegar
- 2 teaspoons kosher salt
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped chives, for garnish (omit if using dried herbs)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Heat a large Dutch oven or pot over medium-high heat. Add the bacon pieces and cook until crispy, about 6-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot and discard the rest.
- Add the butter to the pot and melt it into the bacon fat. Add the diced onion, celery, and leek. Cook for 2 minutes, stirring occasionally.
- Stir in the flour and cook for an additional minute. Slowly pour in the white wine, stirring to incorporate the flour mixture into the wine. Let it cook for 2 minutes.
- Add the potatoes, thyme, sage, and black pepper. Pour in the water, chicken broth, and half-and-half. Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes.
- Add the carrots and continue to simmer until the vegetables are tender, about 5 minutes.
- Stir in the shredded turkey, peas, and cooked bacon. Let the soup heat through for about 3 minutes.
- Add the red wine vinegar, salt, and parsley. Taste and adjust the seasoning as necessary before serving.
- Serve the soup hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.
Recipe Notes
- Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat well by adding a splash of chicken broth if the soup thickens.
- To reheat, microwave until heated through or gently warm on low heat in a large saucepan, stirring often to avoid scorching.
Calories: ~380-420 kcal
Protein: ~30-35g
Fat: ~20-22g
- Saturated Fat: ~7-9g
Carbohydrates: ~30-35g - Fiber: ~4-6g
- Sugars: ~5-7g
Cholesterol: ~50-60mg
Sodium: ~800-1000mg
Potassium: ~800mg
Vitamin A: ~150% DV
Vitamin C: ~25-30% DV
Calcium: ~10-12% DV
Iron: ~15% DV
These values are approximate and may vary based on specific ingredients used, such as the type of broth or the proportion of meat to vegetables. If you want a more accurate calculation, using a nutrition calculator with your specific ingredients will provide precise data.